Cheesy Taco Stuffed Mushrooms

Bake.Eat.Repeat.

August 28, 2015

156

Easy to make cheesy taco stuffed mushrooms, a perfect appetizer. Plus they freeze well and can be made ahead of time!

20-25 button mushrooms (medium size)
1/2 small onion (about 1/3 cup), finely chopped
2 cloves garlic, minced
1/3 cup finely chopped red pepper
1 jalapeno pepper, seeded and finely chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
salt and pepper to taste
6 ounces (188g, 3/4 of a package) cream cheese, softened
1 egg yolk, lightly beaten
1 cup shredded cheddar cheese, divided
1/3 cup black beans, rinsed
1/3 cup corn kernels (thawed if frozen)

Preheat the oven to 425 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside. Wash the mushrooms and pop out the stems. Chop the stems finely. In a large non-stick frying...
See the full directions on my site

Nutritions

Calories
247

Sodium
1120mg
46% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
29g
10% DV

Fiber
4g
19% DV